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  • 4 c. French bread cut into 1" cubes and dried overnight
  • 1/4 c. red wine vinegar
  • 6 slices bacon, cooked, chopped, drippings reserved
  • 1/4 tsp. salt
  • 2 c. halved grape tomatoes
  • 1/4 tsp. pepper
  • 2 tbls. oil, for searing
  • 3 tbls. olive oil
  • 2 c. halved yellow pear tomatoes or roughly chopped heirloom tomatoes
  • 1 tbls. chiffonade mint
  • 1 tbls. chiffonade basil
  • 2 c. chopped romaine lettuce
Toss bread cubes in the bacon drippings. Sear the halved grape tomatoes in 2 tablespoons of oil, cut side down, until caramelized about 5 minutes, set aside.
Combine red wine vinegar, salt and pepper in a bowl, slowly whisk in olive oil in a thin stream until emulsified.
Combine all tomatoes, bread, bacon, and lettuce and dress with vinaigrette, toss well,garnish with mint and basil and serve.

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